Monthly Archives: March 2016

My name is Anna, and I’m to this point I was a meal delivery virgin. A short conversation with the marketing team from Sun Basket changed my status. I picked three recipes from their website and had them ship to my house within a few days. I cooked all three recipes within a week, sharing one with a friend, and splitting the other two into several meals (leftovers!).

Here are my thoughts.

Benefits:

On time delivery.

All ingredients are included (other than salt, pepper, and oil).

Fresh, organic, seasonal produce and animal proteins.

Generous portion amounts.

Easy to follow recipes that result in flavorful, healthy, satisfying meals.

No wasted food.

Each recipe introduces you to an ingredient you might not be familiar with.

Accurate times for preparations and cooking, most recipes are done in 40 minutes.

Chicken Garam Masala with Yogurt and toasted Naan

Recommendations:

Be sure to read through the entire list of ingredients and directions first. You can save a bit of time by changing up the steps and prepping the ingredients while cooking.

Cut down on oil. Most steps in the recipe asked for 2 tablespoons of oil to sear or saute. You can easily cut this down to 2 teaspoons.

Taste as you go.

For some dishes, like the Chicken Garam Masala, I cooked a side of rice. The Grilled Sausages were for dinner, and I almost topped it off with a sunny side egg.

Verdict:

I would genuinely recommend Sun Basket for families or individuals who want to try new recipes. With this delivery system you can choose between paleo, vegetarian, and gluten free recipes. Enjoy!

Shrimp Coconut Curry with Purple Potato

I was not compensated for this post. All opinions are my own. Meals were provided to me at no cost.

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I’m an expert at doing dishes. In fact, it’s been a part of my job for the last four years. I’d do 2-3 full loads of dishes twice a week, twice a month, plus have more to wash by hand. And as much as it can be therapeutic sometimes to play with soapy water and see immediate results of your labor, saving on washing dishes gets gold stars in my book!

With this recipe, you’ll minimize on the number of dishes you’d need to wash while making a super impressive yet easy for a family of 4. If you’re cooking for 1 or 2, don’t despair. You’ll end up with plenty of leftovers for a few lunches.

1. Preheat the oven to 425 F with a sheet pan placed on the middle rack.

2. Toss potatoes, garlic, parsnips, and onion with 2 teaspoons of oil. Season with salt, pepper, and add two sprigs of thyme. Add vegetables to the preheated pan in a single layer and roast for 20-25 minutes.

3. Use the remaining olive oil on top of salmon and season with salt. Layer thyme sprigs and lemon over the top.

4. Stir the vegetables and make space for the fish. Add salmon fillets to the roasted vegetables and bake for another 10-12 minutes.

Dinner’s ready! Remember those leftovers I have mentioned earlier? Imagine the chilled roasted salmon on top of a sandwich. Toss the roasted vegetables with a garlic yogurt and dill dressing. Whatever you decide to do with these, please, be mindful of your coworkers and don’t reheat leftovers in the microwave. They shall thank you!

Love the recipe? Share the link, post pictures and tag on instagram with @snackinkitchen.

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I might argue that tacos are the perfect food. They are portable, super versatile, quick and easy to prepare (relatively speaking at least, once you’ve got all your sauces and fillings ready), affordable, and are plainly fun to make.

Taco Tuesdays have become a tradition all around the nation. Some restaurants even change up their menus to serve these Mexican-inspired delicacies.

What’s your favorite way to enjoy a taco? Are you a corn or flour tortilla fan? (I prefer corn, lightly charred). Do you like a few fillings or load up your tacos to the brim? (I’m a loaded kind of girl, the more, the better – this makes it a bit more difficult to eat the tacos, but so much more enjoyable and satisfying).

Back in the day when I was following a whole30 eating plan, I made my tacos as lettuce wraps. Look at the beauties below! I filled the lettuce with seasoned ground beef, spicy guacamole, and mango-tomato salsa. Skip the sour cream and cheese, and add a serving of plantain chips.

Another reason to love tacos? They are perfect for parties! Set up a variety of fillings and toppings in individual bowls and let your guests build their own. It’s fun for them and makes your life as a host easier.

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It might be cliche, but breakfast really is the most important meal of the day. But when every free minute in the morning is worth its weight in gold, you want breakfast that’s quick, easy, and can be prepared ahead of time. This Quinoa, Chicken, and Zucchini Egg Bake fits every category. It is loaded with protein, vegetables, can be baked the night before, and quickly reheated in the morning while you pour yourself a cup of coffee. What’s even better? You can freeze the bake in individual portions and have them ready to go when needed.

I’ve prepared a similar recipe in a muffin pan, but honestly, it took longer to remove the egg cups out of the muffin pan than I care to admit. With this version, there’s less sticking, and it bakes in the same time. I’ve cut the bake into 8 servings, think of it as 1 egg per serving.

1. Preheat the oven to 350F.
2. Heat oil over medium heat. Stir in onions, garlic, and sausage. Cook until onions are browned and softened, 5-7 minutes.
3. Stir in zucchini and cook until slightly soft, 3-5 minutes. Mix in quinoa and cool.
4. Whisk together eggs, milk, and seasonings.
5. Layer quinoa on the bottom of the greased baking dish. Top with whisked eggs and bake until set, 30-35 minutes.

The beauty of this bake is also how versatile it is. Depending on the flavor of the sausage you use, you can play with seasonings and mix ins. Cheese is always a good option here – either mixed in with the eggs or sprinkled on top before baking.

And speaking of mix ins – do try using different vegetables. I’m a fan of sauteing the vegetables first. Not only does it add flavor, but it removes moisture from the vegetables that helps keep the bake nice and firm.

Ready to cook? Share your personal combination with me, post your photos on Instagram and be sure to tag @snackingkitchen.

Who was the genius who invented avocado toast? If I ever found him or her, I might just give them a hug. It seems like the popularity of avocado toasts has exploded overnight, and just like that, you were seeing pieces of toasted bread topped with mashed or sliced avocados all over social media.

Most of the toasts I’ve come across were simple, if not somewhat plain. Perhaps a sprinkling of salt, maybe a dash of lemon juice, and there it was, in all its glory for you to devour.

I’ve had my share of those for breakfast, lunch, dinner, and everything in between. And then I thought, “Why keep the toast simple? Why not add extra flavors and toppings? Don’t I like most everything loaded? (this includes baked potatoes, pizza, and tacos).” And that’s how this Loaded Avocado Toast was born.

It’s silly to write down a recipe for this, but my preference is for a deeply toasted piece of seeded whole grain bread, topped with mashed avocado and sprinkled with za’atar, sumac, Aleppo pepper, and salt. That’s all guys and girls! Call it a Mediterranean take on the traditional avocado toast. Call it genius. Or simply call it yours and make it for breakfast.

Enjoy!

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This might come as a surprise to my London friends, but I am serious when I say that Nosh the Truck in Seattle has better fish and chips. Fish and chips is one of those simple and basic food pairings like peanut butter and jelly, chocolate cookies and milk, and wine and cheese. They go perfectly well together and make up for a very pleasing and enjoyable experience.

I look for several things when it comes to fish and chips. The fish has to be flaky, piping hot, encased in a golden crispy coating. Although the fish is fried, it should still taste light and airy, not greasy. And it has to be perfectly seasoned, with salt, as soon as it comes out of the fryer.

And the chips? The potato fries must be crisp and tender on the inside. The double frying method works best to achieve this.

Both the fish and chips from Nosh lived up and exceeded my expectations. Honestly, I could do without the side of mashed peas, but when in London… (or Seattle).

The next time you see the food truck parked by your office, don’t be put off by the long line (as there’s bound to be one). Do wait and order this British delicacy.